Ingredients

The following ingredients have 4 Servings
  • 5 large potatoes, peeled
  • 1 small onion
  • 2 eggs lightly beaten
  • ¼ cup bread crumbs, matzah meal or flour
  • 1½  tsp coarse salt (1 tsp if using kosher salt)
  • freshly ground black pepper

Instruction

  • Grate potatoes coarsely or finely, according to your preference. Finely grate the onion.
  • Place grated potatoes and onion in a clean kitchen towel and squeeze tightly until all of the liquid is strained.
  • Place the strained potatoes and onion in a large bowl and add the eggs, breadcrumbs, salt and pepper.
  • Heat the 1-inch of oil in a large pan and drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
  • Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  • Blot excess oil with paper towels and serve warm with desired topping.
  • Love Jewish food? Sign up for our weekly Nosher recipe newsletter!